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orange-ricotta-pancakes-with-raspberries_sheri-giblin.jpg
ingredients: 4 eggs, separated
1 1/3 cups part-skim ricotta cheese
2 Tbsp sugar
2 Tbsp orange rind
1/2 cup flour
1/8 tsp salt
2 Tbsp melted butter
1 cup fresh raspberries
Maple syrup
directions:1. In a medium bowl, beat egg yolks, ricotta, sugar, and orange rind on medium until creamy. Beat in flour and salt.
2. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture.
3. Spoon batter onto a preheated, lightly buttered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup.
KITCHEN COUNTER:Serves: 4. Per Serving: 330 calories, 27g carbs, 18g protein, 17g fat, 225mg cholesterol, 300mg sodium, 3g fiber
ingredients: 4 eggs, separated
1 1/3 cups part-skim ricotta cheese
2 Tbsp sugar
2 Tbsp orange rind
1/2 cup flour
1/8 tsp salt
2 Tbsp melted butter
1 cup fresh raspberries
Maple syrup
directions:1. In a medium bowl, beat egg yolks, ricotta, sugar, and orange rind on medium until creamy. Beat in flour and salt.
2. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture.
3. Spoon batter onto a preheated, lightly buttered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup.
KITCHEN COUNTER:Serves: 4. Per Serving: 330 calories, 27g carbs, 18g protein, 17g fat, 225mg cholesterol, 300mg sodium, 3g fiber
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